Toasted breadcrumbs and almonds tossed with sautéed Brussels sprouts and topped with capers and parmesan cheese – a taste of Italy in less than 20 minutes to make from start to finish!

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Sautéed Brussels Sprouts with Breadcrumbs and Almonds

It seems like there aren’t enough hours in the day to accomplish catch up on all the projects I have to wrap up. Between meeting deadlines, blogging, running to auditions and being on set, I’m left with little time to smell the roses. And it hit me the other day: Summer is almost over and I barely got to enjoy it.

I am as white as a ghost and can’t remember the last time I had a chilled glass of wine outside on a patio.

That’s when I had a brief moment of panic and decided that I needed to change things around. I made a conscious decision to slow down on work and to take a break once a day just for pure pleasure.

And because food is part of my work, I’ve also decided to keep it all really quick and simple in the kitchen for the next few weeks until August is over.

This means lots of quick gazpachos and tossed salads and yummy side dishes like this sautéed Brussels Sprouts with breadcrumbs and almonds.

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Because I still want plenty of flavor and goodness, quick and easy doesn’t mean boring and bland. These sautéed Brussels sprouts are anything but that! It’s the perfect ingredient to add crispiness, soak up and disperse flavor evenly throughout.

Tossing shaved almonds together with the breadcrumbs seemed like a natural thing while sprinkling a few capers for acidity brought a fun and surprising element. I rounded up all the flavors by topping the sautéed Brussels sprouts with a little shredded parmesan cheese and finished with lots of black pepper. Exquisite!

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Sauteeing and separating the leaves of Brussels sprouts look nicer and more refined than serving them boiled and whole. The texture is also different; the sautéed leaves taste better when they still yield a crunch unlike whole Brussels sprouts that need to be fully cooked.

I like both preparations (um, have you tried these Brussels sprouts with Maggi seasoning – wow!) but if I’m making a nice dinner and want to impress my hubby or guests, I will opt for sautéed Brussels sprouts and their vibrant green color!

Have an Italian feast at home and serve these sautéed Brussels sprouts with breadcrumbs and almonds with a vegetable ricotta pie, lemon fettuccine with pecorino romano, a simple penne with butternut squash and tomatoes, or a fennel and olive ciabatta pizza.

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Sautéed Brussels Sprouts with Breadcrumbs and Almonds

These crunchy sautéed Brussels sprouts are nutty and packed with umami – and take less than 20 minutes to make from start to finish!

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4 people 1x
  • Category: Side dish
  • Method: Stove top
  • Cuisine: Italian
Scale

Ingredients

  • 1 pound Brussels sprouts
  • 2 tablespoons shredded parmesan cheese
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons sliced almonds
  • 1 tablespoon capers
  • 1 teaspoon white wine vinegar
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste

Instructions

  1. Cut ends of Brussels sprouts and slice in half. Remove the core by making two diagonal cuts (make a V shaped cut). The wedge should come out easily. Peel off all the leaves.
  2. In a pan over medium heat, add olive oil and Brussels sprouts. Sautée for 4 minutes, until leaves are softer but still yield a crunch. Add white wine vinegar and capers, stir well and turn the heat off.
  3. In a separate pan over medium heat, add breadcrumbs and shaved almonds. Cook for 2-3 minutes until breadcrumbs are golden brown. Turn the heat off and add the mixture to the Brussels sprouts.
  4. Transfer to a serving bowl or plate and sprinkle shredded parmesan cheese on top. Season with salt and pepper and serve.

Notes

These sautéed Brussels sprouts will keep in the fridge for 2-3 days and are better when served warm.

Keywords: recipe, appetizer, Thanksgiving, Christmas, vegetarian

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